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Vegetables 'Fishy Flavour'
(Yuxiang Cai)

This is a typical hot sauce from Sichuan. The name 'fishy flavour' refers to the combination of ginger, garlic, chili and vinegar. The proportions may be changed according to taste.

Ingredients

  • cooking oil

  • 1/2 lb (225 g) vegetables, sliced

  • 1 green onion, sliced

  • 1 green chili, seeded and sliced

  • 1 teaspoon finely chopped ginger

  • 1 teaspoon finely chopped garlic

  • 1 teaspoon salt

  • 1 tablespoon soy sauce

  • 1/2 teaspoon chili powder or 1 teaspoon chili sauce

  • 1 tablespoon vinegar

  • pinch of freshly ground Sichuan pepper

  • 1 teaspoon sesame oil

Method

  1. Heat 2 tablespoons oil in a wok or pan and stir-fry the vegetable slices for 2 minutes. Remove and keep warm.
  2. Add a little more oil and fry the green onion, chili, ginger and garlic for 1 minute.
  3. Stir in the rest of the ingredients and the fried vegetables.
  4. Mix well and cook for 3 minutes.
  5. Serve hot with rice.
 

This recipe is excerpted from the book Chinese Vegetarian Cookery by Jack Santa Maria. Reprinted with permission of the publisher, CRCS Publications, Sebastop2ol, CA 95473.

Info/Order this book.

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